Prepare the panko bread crumbs, Italian seasonings, 2 tablesponns nutritional yeast, salt and pepper into bowl while mixing mustard, garlic, and a tablespoon of nutritional yeast in a separate dish.

Place tofu into wet and then coat it in dry batter.

Toss them into hot skillet, jump back in grease fear, and cover with lid.

Every 3-5 minutes, flip tofu over.

Though some crumbs are still in the pan, what was left on the tofu tasted awesome!

Next time, will add additional mustard so panko batter stays relatively attached, but the pan was so hot, I had to quickly throw my sticks in, leaving little time to make more of the wet mixture.
Once they were done sprinkled a dash more Italian seasoning and nutritional yeast on top and devoured sans marinara sauce- though I will make that next time!
I admit, had a fear of soggy catastrophe, but it tasted great.
Slightly crispy on the interior, not too greasy, and featuring a delicately soft "mozzarella" center, it was a good first effort.
Putting those comments on the Veg Web to good use, I think using seasoning was a very good idea and that nutritional yeast really does bring that cheesy flavorful component to the sticks.
I should have gotten this ages ago! :D